Cocoa Production and Processing Technology

This book provides an overview of technologies and approaches to modern cocoa production practices, global production, consumption trends, and principles of cocoa processing. It presents detailed information on the origin, history, and taxonomy of cocoa, as well as fairtrade and organic cocoa industries’ influence on the livelihoods and cultural practices of smallholder farmers. Chapters cover cocoa cultivation, harvesting and post-harvest treatments; genotype variations in the cocoa bean and their influence on flavor quality; post-harvest pre-treatments; fermentation techniques; drying; storage; and transportation.

Emmanuel Ohene Afoakwa, PhD, is an associate professor in food science in the Department of Nutrition and Food Science, University of Ghana. He holds a PhD in food science from the University of Strathclyde, Glasgow, UK. He has vast relevant experience in food science and technology and international food laws and regulations, and he is an expert in cocoa and chocolate technology. Dr. Afoakwa has authored and co-authored 160 publications (including 70 peer-reviewed journal publications, 4 books, 4 book chapters, 2 encyclopaedia chapters and 80 conference presentations with published abstracts) in food science and technology, food and nutrition security and school feeding programmes.